Rich, creamy, chewy, and perfectly sweet — this brown sugar boba is a dessert in a cup.
A beloved drink that combines the deep flavor of muscovado sugar with soft, chewy tapioca pearls and your choice of milk. Whether you’re craving a mid-day indulgence or a fun drink to share, this homemade tiger milk tea delivers that café-style experience with simple ingredients.
Why You’ll Love It:
- A café-style treat you can easily make at home
- Perfect for impressing guests or indulging solo
- Silky milk meets gooey brown sugar syrup and chewy pearls
- Customizable — make it vegan, iced, or with a tea base
- Visually stunning with its signature “tiger stripes”
Brown Sugar Boba Ingredients
For the Tapioca Base:
- Black tapioca pearls
- Water
- Brown sugar (dark or muscovado for best flavor)
For the Drink:
- Milk (dairy or plant-based)
- Ice cubes (optional)
- Whipped cream or milk foam (optional, for topping)
Note: Scroll down for exact measurements and the full recipe card.
Instructions
1. Cook the Tapioca Pearls
- In a large pot, bring a generous amount of water to a boil — at least 6 to 8 times the volume of the tapioca pearls.
- Once boiling, add the tapioca pearls and reduce to medium heat. Let them simmer for 20 to 30 minutes, or follow the instructions on the package.
- After cooking, remove from heat and let the pearls sit, covered, for an additional 10 to 15 minutes to finish softening.
- Drain and rinse under cold water to stop the cooking process, then drain well using a sieve.
2. Prepare the Brown Sugar Syrup
- In a small saucepan, combine the ¼ cup of brown sugar with 2 to 3 tablespoons of water.
- Heat over medium-low, stirring constantly until the sugar dissolves and begins to bubble.
- Add the cooked tapioca pearls to the syrup and continue to cook for 3 to 5 minutes, stirring frequently.
- The syrup should become thick and sticky, fully coating the pearls. Be careful not to let it burn — lower the heat if necessary.
3. Assemble the Drink
For a café-style finish, top with a dollop of whipped cream or milk foam.
Spoon the hot tapioca pearls and syrup into the bottom of your glass.
Swirl the glass gently so the syrup clings to the sides, creating the signature “tiger stripes.”
If using ice, add it now, then pour in your choice of cold or warm milk.
Tips & Variations
- For deeper flavor, use dark muscovado sugar or kokutō (Japanese Okinawan black sugar). These types of sugar lend a molasses-like richness that’s perfect for this drink.
- Vegan option: This drink pairs beautifully with coconut milk, oat milk, or soy milk — all of which enhance the caramelized sugar notes.
- Add tea: For a more traditional milk tea version, you can steep strong black tea (like Assam or oolong) and mix it with the milk before assembling.
- Serving tip: Enjoy with a wide straw or a dessert spoon to savor the chewy pearls and syrupy goodness in every bite.
Tiger Milk Tea
Rich, chewy, and beautifully swirled — this brown sugar boba (Tiger Milk Tea) is a sweet and satisfying drink that’s just as fun to look at as it is to sip. Made with caramelized tapioca pearls and your choice of milk, it’s the perfect treat for hot days or cozy evenings.
Ingredients
For the Tapioca Pearls:
- ½ cup black tapioca pearls
- Plenty of water for boiling
- ¼ cup brown sugar preferably muscovado or dark brown sugar for a richer flavor
For Serving:
- 1 cup cold or warm milk dairy or plant-based such as oat or almond
- Ice optional
- Optional topping: a spoonful of whipped cream or milk foam for extra creaminess
Instructions
Cook Tapioca Pearls
- Bring a large pot of water to a boil.
- Add tapioca pearls and simmer for 20–30 minutes.
- Remove from heat, cover, and let sit for 10–15 minutes.
- Rinse with cold water and drain.
Make Brown Sugar Syrup
- In a saucepan, heat brown sugar with 2–3 tbsp water until dissolved.
- Add tapioca and simmer for 3–5 minutes until syrup is thick. Stir constantly.
Assemble the Drink
- Spoon the hot tapioca with syrup into a glass. Swirl for “tiger stripe” effect.
- Add ice if using, then pour in milk.
Notes
- Use dark sugar like muscovado or kokutō for richer flavor.
- Try oat, coconut, or soy milk for a vegan version.
- Add strong black tea for a milk tea variation.
- Best enjoyed with a wide straw or spoon!
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